Chocolate Honeycomb Cupcakes
Indulge in the decadence of Chocolate Honeycomb Cupcakes, a delightful fusion of rich cocoa, fluffy buttercream, and crisp homemade honeycomb. These cupcakes boast a moist, chocolatey base made with simple pantry staples, while the crowning touch is a luscious swirl of chocolate buttercream, perfectly complemented by golden shards of crunchy honeycomb. Ideal for celebrations or a sweet indulgence, this recipe lets you master the art of making honeycomb candy at home, adding a unique texture and an irresistible caramelized flavor. Ready in under an hour, these show-stopping cupcakes are as fun to make as they are to eat. Perfect for chocoholics and dessert lovers alike, they’re sure to impress!
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Recipe Information
Ingredients
- 150 g all-purpose flour
- 200 g granulated sugar
- 50 g cocoa powder
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 2 large eggs
- 120 ml whole milk
- 60 ml vegetable oil
- 1 tsp pure vanilla extract
- 120 ml boiling water
- 200 g caster sugar (for honeycomb)
- 5 tbsp golden syrup
- 1 tsp baking soda (for honeycomb)
- 100 g unsalted butter (for buttercream)
- 200 g powdered sugar (for buttercream)
- 30 g cocoa powder (for buttercream)
- 2 tbsp whole milk (for buttercream)
- 0.5 tsp pure vanilla extract (for buttercream)
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tray with cupcake liners.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until the batter is smooth and well combined.
Slowly stir in the boiling water. The batter will be thin, but this is normal.
Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the honeycomb, line a baking sheet with parchment paper. In a medium-sized saucepan, combine the caster sugar and golden syrup. Heat over medium heat until the sugar has dissolved and the mixture turns golden in color. Avoid stirring to prevent crystallization.
Remove from heat and quickly whisk in the baking soda. The mixture will foam up dramatically. Immediately pour the honeycomb onto the prepared baking sheet and let it cool and harden.
For the buttercream, beat the unsalted butter in a large bowl until creamy. Gradually add the powdered sugar and cocoa powder while continuing to beat. Mix in the milk and vanilla extract until smooth and fluffy.
Frost the cooled cupcakes with the chocolate buttercream using a piping bag or a spatula.
Break the cooled honeycomb into small pieces and use them to decorate the tops of the frosted cupcakes.
Serve and enjoy your Chocolate Honeycomb Cupcakes!
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 55.5 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 143 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
